Saw this one in this month's Food Network Magazine (Thanks Mom & Dad!) and wanted to give it a try. It was pretty easy and definitely quick with a few modifications.
I thought it was pretty good, although some of my meatballs did fall apart. next time i might spray them with oil and bake in the oven and then add to the stew once cooked. This was David's first foray into butter beans. He thought they were huge, but yummy. He was able to pull out the meat and beans, so we consider this a family success. Next time I'll probably try to do this with a little mint mixed into the spice mix too. It was definitely pretty quick for a weeknight and flavorful. I think you could easily just do one can of tomatoes instead of the two since I'm the only tomato eater here.
Ingredients
2 tsp chicken soup base
2 cups water
1-28 oz can diced tomatoes
1- can diced green chilies
1/2 red onion, coarsely chopped
1/2 tbl oregano
3 tbl chopped dill
1/2 tsp pumpkin pie spice
12 oz to1lb ground round
1/4 cup bread crumbs
1-14 oz can butter beans, rinsed and drained
1 medium zucchini coarsely chopped
1 lemon
Instructions
1. Combine the soup base, water, tomatoes, and chilies and begin boiling
2. Combine the red onion, oregano, dill, and pie spice in the food processor and process until onions are finely ground. Take half of the mixture and add to the stock mixture.
3. Combine the ground round, spice mixture, and 1/4 cup bread crumbs in a bowl. Form small meatballs (approx 25) . Add to the stock mixture and cook the meatballs, stirring as needed.
4. Add in the butter beans and zucchini and cook for about 5 minutes. Add in lemon juice and enjoy.
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